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Grilled Fish Tacos with Sriracha

Image for Grilled Fish Tacos with Sriracha
plate

Yield

Makes 4 servings

prep

Prep Time

10 minutes

cook

Cook Time

15 minutes

kikkoman products used:

ingredients

2 fillets of a white fish like sole
1/4 cup yogurt
2 tablespoons milk
2 teaspoons Kikkoman® Sriracha Chili Sauce
1 tablespoon lime juice
3 cups cabbage coleslaw mixture
2 tablespoons Kikkoman® Soy Sauce
¼ red onion, sliced thinly
1 teaspoon honey
2 tablespoons lime juice
2 garlic cloves, minced
8 corn tortilla shells
¼ cup fresh cilantro, chopped

directions

  1. Preheat the oven to 350F. In a bowl, combine yogurt, milk, sriracha, and 1 tablespoon of lime juice. Add coleslaw mixture to the bowl, toss, and set aside, stirring occasionally as you prepare the rest of the tacos.
  2. Place sole fillets on a lined baking sheet and then in a small bowl, whisk together soy sauce, honey, remaining tablespoon of lime juice, and garlic. Brush sauce over sole and then bake for 15 minutes or until flaky.
  3. Heat a skillet to medium high and, working in batches, heat tortillas for 10-15 seconds per side, keeping the warm ones under a clean tea towel.
       
  4. To assemble the tacos, place approximately ¼ cup of the coleslaw on each tortilla and top each with ¼ of a sole fillet and a few slices of red onion. Drizzle with any remaining coleslaw dressing. Garnish with a sprinkling of cilantro.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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